Cheesy Cauliflower Gratin by @foodminimalist

50 min
Medium

4 servings

🥦

900 g

Cauliflower

🧈

43 g

Butter

🌾

23 g

Flour

🥛

480 ml

Milk

🧂

3 g

Salt

🌰

0.5 g

Nutmeg

🌶️

1 g

Black Pepper

🧀

200 g

Gruyere

🧀

100 g

Parmesan

🧀

Gruyere

🌶️

15 ml

Hot Sauce

Preparation Steps

  1. Step 1/9

    Preheat the oven to 375°F (190°C). Cut 1 large head of cauliflower into bite-size florets and finely chop the tender stems.

    cauliflower
    🔪knife
    🪵cutting board

  2. Step 2/9

    Place the cauliflower florets and chopped stems in a covered large cast iron skillet. Cook over medium heat for about 12 minutes, tossing occasionally, until tender-crisp and moisture has evaporated.

    cauliflower
    🍳large cast iron skillet
    🥄wooden spoon

  3. Step 3/9

    Melt 3 tablespoons unsalted butter in a saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1 minute.

    unsalted butter
    all-purpose flour
    🥘saucepan
    🥄whisk
    🥄measuring spoons

  4. Step 4/9

    Gradually whisk 2 cups whole milk into the butter-flour mixture. Simmer for 4 to 5 minutes, whisking, until the béchamel is smooth and thickened.

    whole milk
    🥘saucepan
    🥄whisk
    🥛measuring cups

  5. Step 5/9

    Season the béchamel with 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon black pepper. Stir in 1 cup of the shredded Gruyère cheese until melted.

    salt
    ground nutmeg
    black pepper
    Gruyère cheese
    🥘saucepan
    🥄whisk
    🥄measuring spoons

  6. Step 6/9

    Pour the Gruyère béchamel over the cooked cauliflower in the cast iron skillet. Toss until all cauliflower pieces are thoroughly coated.

    cauliflower
    Gruyère cheese
    🍳large cast iron skillet
    🥘saucepan
    🥄wooden spoon

  7. Step 7/9

    Sprinkle the remaining 1 cup Gruyère cheese and 1 cup Parmesan cheese evenly over the cauliflower. Do not add breadcrumbs.

    Gruyère cheese
    Parmesan cheese
    🍳large cast iron skillet
    🧀box grater

  8. Step 8/9

    Bake uncovered for 20 to 25 minutes until the sauce is bubbly and the cheese begins to turn golden. Broil for 1 to 3 minutes if desired for deeper browning.

    🍳large cast iron skillet

  9. Step 9/9

    Rest the gratin for 5 minutes. Serve warm with tangy hot sauce, if desired.

    tangy hot sauce
    🍳large cast iron skillet

Composition

Ingredients

Types

Vegetables, Seasonings

Ingredients

Cauliflower, Butter, Flour, Milk, Salt, Nutmeg, Black pepper, Gruyere, Parmesan, Hot sauce

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Low carbohydrate, Gluten-free

Calories

390 kcal

Macro nutrients

Protein: 20g, Fat: 27g, Carbohydrates: 20g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 520mg, Potassium: 570mg, Sodium: 690mg, Iron: 1mg

Vitamins

Vitamin C: 68mg, Vitamin K: 19mcg, Vitamin B12: 0.9mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large cast iron skillet, saucepan, knife, cutting board, wooden spoon, whisk, measuring cups, measuring spoons, box grater

Appliances

oven, stovetop, broiler

Type

Type

Type Of Dish

Side Dish, Main Course, Casserole, Gratin

Occasions

Dinner, Lunch, Meatless Monday, Holiday meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@foodminimalist

Origin

Cuisine

French, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Bubbly, Golden, Cheesy

Flavors

Rich, Savory, Nutty, Peppery, Mildly spicy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat to 165°F (74°C)), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Reheat covered, then uncover to re-crisp the top)